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This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
Ingredient List for 2 servings:
250
gr
Almond flour
4
Egg Whites
350
gr
Icing sugar
1
teaspoon
Cinnamon
1
tablespoon
Citron juice
Oven temperature:
240 degrees Celsius
Instructions:
Whip two egg whites in to a firm foam, the same consistence as shaving foam.
Mix the almond flour together with two hundred grams of icing sugar and the cinnamon in a bowl.
Add the almond mixture gently in the egg whites and stir very gently together. Add the citron juice and continue work the dough. If the dough is to sticky you can add some more almond flour. The dough should not stick to the bowl, if it does it is still too sticky.
Sprinkle a working bench with some icing sugar.
Roll out the dough on the bench, it should be approx 1 cm thick.
Make stars with a cookie form and place the stars on a baking paper.
Mix one egg white together with hundred grams of icing sugar in a bowl, and paint the stars with the frosting.
Let the bredeles rest in room temperature for 10 hours.
Preheat the oven at 240 degrees Celsius.
Place the bredeles in the middle of the oven for five minutes.
Take out the cookies from the oven and let them cool down on the oven grill in room temperature.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
You will recognize these Alsatian Christmas cookies by their special shape, and can often find them dipped in chocolate, or soaked in coffee. This is the original recipe of one of many popular small Christmas cookies called bredele.
A homemade refreshing dessert with melon and mint. For the best flavor, it is best to use a ripe melon. As a finish, top it with some mint leaves, melon balls and some melon juice. The mousse needs to rest in the fridge for 2-3 hours, so it is best to do it long in advance before serving time.
This homemade classical quiche comes from the French region Lorraine. The pie is easy and simply filled with smoked bacon, it is an open faced pie (as opposed to the typical English closed pies). A green crispy salad fits to it. You can serve it as a lighter dinner or for lunch and it is better served warm.
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